Video: Beef Stew VI -

Video: Beef Stew VI

See how to make a classic stovetop beef stew.

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In this video, you’ll see how to make a classic, slow-simmering beef stew with plenty of potatoes, carrots, and herbs. You can substitute red wine or beer for the water if you prefer. But either way, the longer this thick stew simmers, the tastier it will be. Spoon this top-rated stew into a bowl or pour it over hot biscuits. It's comfort food at its finest. It’s also delicious on the second day and freezes well, so make enough for leftovers! Watch the video, then get Paula’s 5-star recipe for Beef Stew VI.

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Apr. 13, 2015 9:20 am
Now I see what I've been doing wrong. I, tried for years, cooking mine in about 30-45 minutes. My veggies were done, but the meat wasn't very tender. Time to start cooking a lot earlier.
lori b 
Jan. 24, 2015 10:59 am
3's a charm for me; hence, practice makes perfect. I tweaked the recipe just a hair; substituted half a package of fresh baby carrots (cut each carrot in half); 1 Tsp cornstarch and Herbal bouillons; I par cooked the carrots and potatoes for 10 minutes in another pot, then added them to the meat. Yes, it took me a bit longer but the results were deelish - Sorry, no leftovers for 2 hunger humans:)) Again, many thanks!
Dec. 16, 2014 8:41 pm
Turns out great. Followed the recipes exact except, I used one cup of red wine and 3 cups of water. Could of used less potatoes for two. I use a cut up chuck roast and the meat was so tender. My wife was shocked it was my time making stew.
lori b 
Dec. 8, 2014 2:22 pm
The best way to serve, enjoy and savor the flavor of the stew, is the day after it's made:)
Sep. 22, 2014 8:27 am
If you slowly brown the beef cubes (at least 20 min). you will have a naturally deep, rich beef flavor for your stew. I only add water, eliminating the need for bullion. I then add salt, pepper, Worcestershire sauce, a few squeezes of tomato paste, and a dash of allspice. If your stew looks a bit pale, add a few drops of Gravy Master for a deep rich beef color and flavor.
Sep. 22, 2014 5:58 am
I always flour the meat first for beef stew...I only use corn starch to thicken my Chinese wok dishes! Beef/veggie stock better than boulion. I also like to add a bay leaf or two to the beef and some of the onion when it's simmering before adding the veggies. Also,some nice dumplings cooked at end before serving will thicken the stew nicely. Honestly, this recipe isn't one I'd use.
Nancy M 
Sep. 21, 2014 2:26 pm
A tablespoon of Worcestershire is a great addition.
Sep. 21, 2014 2:13 pm
Holmbridge You can cook without salt. I'm on a NO SALT diet because of health problems. I use other seasonings, herbs and garlic mainly, and family/friends can always salt their own plate.
Ellen Lewis 
Sep. 21, 2014 6:10 am
The bullion cubes provides the sodium. If you add salt it will be too much. This looks like a recipe I would try. I would get low sodium beef broth or veggie broth instead of the bullion cubes.
Sep. 21, 2014 5:06 am
I like to season, flour and sear the meat first, and yes, that will cut out the corn starch. I also like to add Gravy Master.
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